FENNEL BRAISED WITH MEYER LEMON
Steps:
- Use a 10-inch straight sided sauté pan and a lid. Trim and cut the fennel bulbs: Cut the stalks and fronds off each bulb. Roughly chop a few fronds to yield about two teaspoons (more or less is fine) and set that aside for garnish. Cut each bulb in half. With a sharp knife, notch out most of the core from each bulb half, leaving a bit of the core in to hold the eventual wedges together. You will only need 3 of the 4 1/2s-save the other to slice thinly into green salads. Put the remaining halves, cut side down, on the cutting board and cut each into 5 or 6 wedges about 3/4 to 1-inch thick. (Point the knife towards the center of the bulb as you make each cut-that way you will be sure to include a bit of the core.) You will probably only be able to fit 14 or 15 wedges in the sauté pan. To see what fits, arrange them in the dry pan off the heat. Cook the fennel. Heat 1 1/2 tablespoons of the butter and the olive oil over medium heat in the pan. When the butter has melted, arrange the fennel wedges in one layer in the pan and season with 3/4 teaspoon salt. Cook, uncovered, without stirring, until the bottom sides are browned Carefully flip the wedges over with the tongs and cook for about 4 minutes on the other side. Pour the chicken broth in the pan and cover loosely with the lid, leaving just a bit of room for steam to escape. Make sure the chicken broth is simmering; raise the heat if necessary. Cook until the chicken broth has reduced to just a couple tablespoons (the wedges will be tender), about 10 to 12 minutes. Take the pan off the heat and carefully transfer the wedges to a serving plate. Return the pan to the heat, add the lemon juice and quickly scrape up all the browned bits on the bottom of the pa). Add the cold butter pieces and stir until melted and the sauce looks creamy. Remove the pan from the heat and stir and scrape the pan sauce over the fennel pieces. Sprinkle the chopped fennel fronds and a tiny bit more salt over and serve right away.
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Kenneth Moore
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Hk. Sabbir
[email protected]I'm a big fan of fennel and this recipe did not disappoint. The fennel was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Ashley Delgadillo
[email protected]This dish is a great way to use up leftover fennel. I usually add a bit of chopped parsley or cilantro to the sauce for a pop of color and flavor.
Nirob Hosen
[email protected]I love this recipe! The fennel is so tender and the sauce is so flavorful. I always serve it with roasted potatoes and a green salad.
Kashif jawad
[email protected]Meh. This dish was just okay. The fennel was a bit bland and the sauce was too thin. I wouldn't make this again.
adnan Sharif
[email protected]This recipe was a bit too tart for my taste. I think I would have liked it better if I had used less Meyer lemon.
Nguru Akoto
[email protected]This was my first time cooking fennel and I'm so glad I tried this recipe. The fennel was delicious and the sauce was perfect. I will definitely be making this again.
Kia Burns
[email protected]I've made this recipe several times and it's always a hit. The fennel is always tender and the sauce is always flavorful. I love that it's a healthy dish that's also easy to make.
Amy Klink
[email protected]This recipe is a keeper! The fennel was so tender and flavorful. I loved the pop of citrus from the Meyer lemon. I served it with roasted chicken and it was a perfect meal.
Alimola705 Hassan
[email protected]I'm not a big fan of fennel, but I thought I'd give this recipe a try. I was pleasantly surprised! The fennel was cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Tuba Birds lover
[email protected]Easy and flavorful. I made this for a dinner party and it was a hit! Everyone loved the unique combination of fennel and Meyer lemon.
Nn Nn
[email protected]Delicious! The fennel was perfectly tender and the Meyer lemon added a wonderful brightness to the dish. I highly recommend this recipe.
SIPHO WELCOME
[email protected]This dish was a disappointment. The fennel was bland and the sauce was too tart. I won't be making this again.
Mohammad Shifat
[email protected]The fennel was a bit too crunchy for my taste, but the sauce was amazing. I'll definitely try this recipe again, but I'll cook the fennel for a little longer next time.
Lori Taylor
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to create a dish that was both elegant and delicious. I'll be making this again soon!
Crystal Ribaudo
[email protected]Easy to make and packed with flavor. The fennel was tender and the sauce was rich and tangy. I served it over rice and it was a hit with my family.
Jose Gonzalez
[email protected]This fennel dish is a game-changer! The Meyer lemon adds a delightful citrusy twist that perfectly complements the earthy fennel. I'm definitely adding this recipe to my regular rotation.